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Mayo is one of my guilty pleasures, I knew it wasn’t good for me and yet I still found myself sneaking it into the cart. Once I cut out all processed foods I resisted buying it altogether, that is until I figured out how to make it myself.

Even all natural mayo has extra ingredients ( and a hefty price tag ) but conventional mayo has ingredients that just should not be consumed, what the heck is disodium EDTA? With a product that should just be oil and egg why risk consuming chemicals when it is so easy to make!

Once I figured out how to make my own mayo I started experimenting with flavors and textures and my love affair with this creamy condiment became stronger than ever. This recipe is for a basic mayo base but try my suggested alterations below and don’t be afraid to come up with your own!

What you need

2 egg yolks

1 tbsp mustard

2 teaspoons vinegar ( i like apple cider but you can use white too)

2 teaspoons or lemon juice

1.5 cups of oil, I used olive oil, avocado blend

salt to taste

How to make it

add egg yolks, mustard, vinegar and lemon juice in a mixer with a whisk attatchment

whisk until mixed

turn whisk to med-high and slowly add oil, mayo should turn white and thicken up when done

store in a mason jar in the fridge

Variations

Add garlic paste to make an aioli, for a twist use roasted garlic

add mulberry and dijon mustard for a sweet and spicy twist, recipe HERE

The other day my friend invited me over to pick some mulberries and cherries. It was so much fun climbing trees and ladders and picking a ton of fruit and staining our hands but when I got home I realized I had no idea what to with all these mulberries. I Googled and asked around but the only suggestion I got was jam or cobbler. Don’t get me wrong, I love jam and cobbler but I wanted something a bit different.

Mulberries have a very light flavor, kind of like honey water, so they can be used in many different sweet and savory recipes without overpowering it. They do stain everything ( they would make a great dye!) so wear gloves and an apron if you don’t want to be dyed purple, I stained 2 shirts during this kitchen adventure.

I am definitely a new fan of mulberries and wish I would have found out sooner since I picked the last of this seasons berries. Next year I will be stocking up and freezing then to test out more recipes.

Mulberry BBQ Sauce

What you need

1/4 c molasses

1/4 c apple cider vinegar

8 ounce can of organic tomato paste

1/4 c pureed mulberries

1 heaping tablespoon chili powder

2 tbsp honey

pinch of ceyanne pepper

How to make it

Put all ingredients in a sauce pan and simmer for half hour or until it is reduced by half

Be sure to stir occasionally to keep sauce from burning or clumping

Can be stored in the fridge for up to a month!

Mulberry & Dijon Aioli

What you need

2 egg yolks ( room temp)

4 tbsp fresh lemon juice

2 tbsp horseradish Dijon mustard, or regular Dijon mustard

1 C oil of choice, I used HALF pure olive oil and HALF safflower oil

2 tablespoons of mulberry puree

pinch of salt

How to make it

Add egg yolks, 1 tbsp of the mustard, lemon juice and salt to a food processor and puree

Turn on medium and very slowly add oil

Aioli should thicken up and become a creamy spread

Mix in mulberries and other tbsp of mustard

Keep in fridge until you use it

Mulberry Sorbet (serves 2)

What you need

2 cups of FROZEN mulberries

1/2 cup of lavender syrup or simple syrup

How to make it

To make simple syrup put 2 cups of water per 1 cup of sugar in a sauce pan and cook until dissolved

To make lavender syrup add lavender to the simple syrup in the pot and simmer for another 10 minutes and strain

I have been craving fish & chips, not just craving either I have been dreaming about it. I didn’t want to use my pricey salmon on a deep fried dish and really I just couldn’t handle the grease either. My tummy has been a lot more sensitive since cutting out overly processed foods and I knew if I ate anything deep fried I would be sick for days.

My daughter suggested just making fries for lunch but I was saving the potatoes for my annual St.Patrick’s day calconnan dinner. Finally we both agreed that zucchini fries sounded like the best thing ever and if I made an old bay dip , it might just satisfy my fish & chips craving.

Not only did this recipe satisfy my east coast food craving but it was surprisingly like fish & chips, I mean it even kind of tastes like fish because of the old bay! This was so yummy and easy to make and the kiddo had a lot of fun helping and getting her hands messy. Next time I am making it for dinner so I can have a pint of beer too, I think then my craving will be truly satisfied.

What you need

3 C panko

old bay

4 eggs

1/4 c flour

2 zucchini

1 lemon

1 tsp mustard

1/2 cup of olive oil/grape seed (or veggie oil of choice) mixed

How to make it

Aioli

with a hand blender or in an electric mixer put 2 egg yolks and a tsp of mustard

turn on mixer and whip up eggs for a few seconds

slowly and the juice of half of your lemon

slowly add the oil mixture until the aioli thickens

put it into a bowl and mix in 1 tbsp old bay with a spoon

put into the fridge to cool until the fries are done

Zucchini fries

cut zucchini into wedges

put wedges into a bag with the flour and a and let the kiddo shake it up until the zucchini is coated

in a bowl whisk together 2 eggs

in another bowl add panko & a bit of salt

dip the zucchini one by one into the egg then into the bowl of panko and coat

put on a lightly oiled pan

sprinkle the zucchini fries with old bay

cook at 350 for about 20 minutes until the panko is crisp on the edges and a fork goes through the zucchini smoothly